I cannot say no to a veggie burger of any description. I simply cannot. You put a bunch of vegetables and/or beans into burger form and I am there. I’ve shared simple veggie burgers as well as super veggie loaded veggie burgers that are just extra healthy. And I love chickpea burgers as well. Today we’re going with a kicked up version of bean burgers with these fiesta black bean burgers. They’re loaded with veggies, beans and wholesome ingredients like oats and quinoa, plus the perfect blend of spices to season them up just right. Also, since these burgers don’t need an egg for a binder, they are naturally vegan as well, which can be a great option. Plus, they are very easy to throw together and freeze beautifully, so go ahead and make a full batch so you have some on hand for another night. And the spiced yogurt sauce. Oh my goodness. Talk about topping things off! But be sure to save a little on the side because it’s oh so delicious with sweet potato fries too. Spread the love, my friends. Spread the love. (Of course, if you are vegan, skip the yogurt sauce.) OK, let’s get cooking. Now, I’ve got a few quick notes and tips coming up below on how to make vegan bean burgers. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Bell pepper: Any color will do, but red and orange will add a bit more sweetness than a green bell pepper. Jalapeño: These burgers aren’t spicy on their own, but you could add an extra jalapeño or leave some of the membranes in if you want to add a bit of a kick. Black beans: Once they are rinsed and drained, give a light but firm mashing to the beans so they are partly broken down. It’s OK to have a few chunky pieces but lightly mashing them helps with the texture of the burger. Oat flour: This helps act as a binder and gives more heft and substance to the burgers. You can make your own by adding some old fashioned rolled oats to a food processor and pulsing until they are broken down into a flour like consistency. Quinoa: This needs to be cooked, so please plan accordingly.
Now the recipe card below includes a spiced yogurt sauce, which I love as a topping for these burgers. (And to serve with the fries I inevitably make to go with them.) It’s just Greek yogurt, taco seasoning and lime juice. You could also use sour cream in place of the yogurt if you prefer. But of course, there are tons of other great topping ideas for burgers!
Topping Ideas:
Cheese (such as cheddar or Monterey Jack) Avocado slices or a dollop of guacamole Spicy mayo Ketchup, mustard, etc. Lettuce Tomato slices Pico de gallo Onion slices or pickled red onions Sliced or pickled jalapeños
Mix and match your favorites! Oh and here’s a pro tip on melting your cheese onto the burger. (This works for any cheese you add to a burger really.) Add your sliced cheese when you flip the burgers in the pan, which is halfway through the cooking time. They’ll have about 5 minutes left of cook time, which should allow the cheese to start to melt. If yours isn’t melting down quickly enough, which can happen depending on the type of cheese and it’s thickness, cover the pan with a lid for the last minute of cook time. The steam helps melt the cheese perfectly over the burger. Finally, let’s talk about what to do with leftovers. Leftover burgers, once cooled, can be stored in the fridge for 4-5 days or in the freezer for up to 4-5 months. Reheat in a pan or in the microwave until heated through. I hope you make these stat. You will be tickled you did. Enjoy! XO, Kathryn Bell pepper: Any color will do, but red and orange will add a bit more sweetness than a green bell pepper. Jalapeño: These burgers aren’t spicy on their own, but you could add an extra jalapeño or leave some of the membranes in if you want to add a bit of a kick. Black beans: Once they are rinsed and drained, give a light but firm mashing to the beans so they are partly broken down. It’s OK to have a few chunky pieces but lightly mashing them helps with the texture of the burger. Oat flour: This helps act as a binder and gives more heft and substance to the burgers. You can make your own by adding some old fashioned rolled oats to a food processor and pulsing until they are broken down into a flour like consistency. Quinoa: This needs to be cooked, so please plan accordingly. Cheese: If adding cheese, top the burgers after you flip them in the pan to allow the cheese to melt slightly. If your cheese is thick and not melting quickly enough, you can cover the pan with a lid to help the cheese melt more. Leftovers: Leftover burgers, once cooled, can be stored in the fridge for 4-5 days or in the freezer for up to 4-5 months. Reheat in a pan or in the microwave until heated through.
